Croissant

Ingredients

• 250g All-purpose flour
• 30g Sugar
• 5g Active dry yeast
• 5g Salt
• 125ml Lukewarm milk
• 125g Cold butter
• 1 Egg (beaten, for egg wash)

Instructions

1. Combine flour, sugar, yeast, and salt in a large bowl. Add the lukewarm milk and knead into a smooth dough. Cover the dough and let it rise in a warm place for about 1 hour.
2. On a lightly floured surface, roll out the dough into a rectangle. Slice the cold butter thinly and place half of it over two-thirds of the dough. Fold the uncovered third of the dough over half of the butter, then fold the remaining third over, creating three layers. Press the edges firmly.
3. Turn the dough 90 degrees and roll it out into a rectangle again. Repeat the process with the remaining butter. Cover the dough and chill in the refrigerator for 30 minutes.
4. Remove the dough from the refrigerator and repeat the folding and rolling process two more times, with 30 minutes of chilling time in between each. After the final fold, let the dough rest in the refrigerator for at least 1 hour (or overnight).
5. On a lightly floured surface, roll out the dough into a large rectangle (approx. 40x25 cm). Cut triangles from the dough (base approx. 10 cm, height approx. 25 cm). Roll up from the wide end to form the croissant shape.
6. Place the croissants on a baking sheet lined with parchment paper, cover, and let them rise in a warm place for about 1-2 hours until visibly larger.
7. Preheat the oven to 200°C (fan 180°C / gas mark 6). Brush the croissants with the beaten egg and bake for 15-20 minutes until golden brown and crispy.

Nutrition